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Asparagus and Snow Peas

From Anya von Bremzen and John Welchman, Terrific Pacific Cookbook

Serves: 4


  • 1 tbs. peanut oil
  • 1.5 tsp. Japanese sesame oil
  • 1.25 lbs. slender asparagus, trimmed, cut into 2-inch lengths
  • 2 c. snow peas, trimmed
  • 1.5 tbs. sesame seeds
  • 3 tbs. mirin
  • 1.5 tbs. lemon juice
  • 1 tbs. soy sauce
  • 3 tbs. chicken stock
  • 1/2 tsp. sugar
  • salt to taste


  1. Heat peanut and sesame oil over medium-high heat. Add asparagus and stir-fry, until stalks turn bright green, about 2 minutes. Add snow peas and sesame seeds and stir-fry until bright green and "crisp-tender," 2-3 minutes. Remove with slotted spoon to bowl, and keep warm.
  2. Raise heat to high. Add mirin and reduce by half, about 1 minute. Add lemon juice, soy sauce, stock, and sugar and cook until the sauce is slightly thickened and reduced, about 5 minutes. Return vegetables and toss to coat with sauce. Season to taste.


  • I went to five stores searching for mirin -- never found it. I substituted a nice fino sherry.
  • I don't use sesame seeds, but they should be good here.

Keywords: Pacific, Vegetables, Asparagus.